Vegetarian Black Beans and Rice with Sausage Recipe

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OK, I’m still experimenting as I’ve never had the type of meatless sausage (soy-free) I’m trying here, but I needed a bit of comforting after the cranberry meatballs. So, old standby Black Beans and Rice. Tasty all on its own, now with spicy chorizo-style sausage. Yum! This is just destined to be delicious.

This would also make a great New Year’s good luck dish for Saturday if you replace the black beans with black eyed peas.

Black Beans and Rice with Sausage
Ingredients
1 lb. (package of 4 links) Chorizo Sausage (I used Field Roast chipotle flavor sausage)

1 onion, chopped

1 (15 ounce) can or 2 C black beans, drained
1 (4 ounce) can chopped green chiles
3 cups veggie stock

1 1/2 cups brown rice
Optional toppings:
- dried cilantro, mozzarella cheese or queso fresco

Directions

This is so simple. Put all the ingredients (except sausage and toppings) in your rice cooker, press brown rice or cook button. Meanwhile, brown the sausage links in a pan and slice. Return to your rice cooker about 15 minutes before scheduled end time (this depends on your cooker) and throw in the sausage link slices and stir. Serve topped with cheese and cilantro when cycle is complete.

Alternate stovetop directions. Cook rice with veggie stock, beans and chiles as directed for stovetop. Saute sausage with onion. Combine sausage and rice, top and serve.

The Results

Oh wow. This is a total vindication for meatless meats after yesterday’s Cranberry-Barbecue Meatballs recipe debacle. It is delicious and (if you choose cheez or leave off the cheese, completely vegan). This is my first experience with a Field Roast product, so I wasn’t sure what to expect. Yum! Fantastic. Smoky and slightly spicy chorizo-style sausage with a great texture. I normally would’ve put the sausage in to cook with the rice, but this doesn’t have a true casing after you remove the plastic so I was afraid it would break apart in the rice cooker. However, I think it would be good to put a bit in with the rice to soak the flavor into the rice next time. Leaving maybe 3/4 of it for sliced bits would still bring the yummy sliced sausage texture.

This post is linked at No Whine Wednesday, Countdown to 2011, What’s for Lunch Wednesday, Ultimate Recipe Swap, Recipe Swap Thursday and What’s on Your Plate?.

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